Remember the late night post-pub or club donor kebabs? Tasty but pretty unhealthy. And now with the family, we don't really do the late night pub and club thing anymore. So we tried to recreate them at home for our Saturday night slot, as an occasional alternative to our Homemade Pizza and they were pretty good.
It's basically a spiced meatloaf cooked in the slow cooker for 5 hours, thinly sliced and packed, along with shredded salad, into a toasted pitta bread, with chili and garlic sauces, inspired by this fab Frugal Family recipe.
All you do is mix together as many of these ingredients as you have, or like:
I smooshed it together with a masher - try to get it as smooth/pate-like as you can:
Then shaped it into a loaf and wrapped it tightly in foil and just popped it in the slow cooker on Low for 5 hours. No need for oil or water, simply place it in the pot. I had only pre-heated the pot for while I was prepping ingredients.
Anytime during the last 2 hours I put a load of sliced onions under the meatloaf foil block. By this time, some meat fats/juices may have leaked out, all the better to sozzle and flavour the onions.
I put the meat in at 15.20hrs and it was done by 20.00 when we got back from our usual Saturday visit to the in-laws.
It's basically a spiced meatloaf cooked in the slow cooker for 5 hours, thinly sliced and packed, along with shredded salad, into a toasted pitta bread, with chili and garlic sauces, inspired by this fab Frugal Family recipe.
All you do is mix together as many of these ingredients as you have, or like:
- 500 g lean lamb mince
- 1 teaspoon dried oregano
- 1/2 teaspoon dried mixed herbs
- 1 teaspoon garlic powder or minced fresh garlic
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 finely chopped onion (optional)
- I added some chili powder of course
Then shaped it into a loaf and wrapped it tightly in foil and just popped it in the slow cooker on Low for 5 hours. No need for oil or water, simply place it in the pot. I had only pre-heated the pot for while I was prepping ingredients.
Anytime during the last 2 hours I put a load of sliced onions under the meatloaf foil block. By this time, some meat fats/juices may have leaked out, all the better to sozzle and flavour the onions.
I put the meat in at 15.20hrs and it was done by 20.00 when we got back from our usual Saturday visit to the in-laws.
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| The 2nd time we did this, we sliced it much more thinly with a v. sharp knife which makes it closer to the 'takeaway' experience |
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| Serve with various shredded salad (lettuce, carrots, red onions, cucumber thins) and chili sauces |
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| This fab selection of chili sauces I received for Xmas were ideal to have with this meal |
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